Name: Slow-cooker Spicy Plum-glazed Meatballs Recipe
Total time: 525 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Tender, tangy, spicy, sweet--these slow-cooker meatballs might become your new go-to dish. They cook in the crock pot for only about an hour and a half, so they're a great dinner solution on days when you don't have much time for dinner prep. Consider wearing gloves when shaping the meatballs to make cleanup a cinch. 

How to make Slow-cooker Spicy Plum-glazed Meatballs Recipe

Cooking Light

Crawler

Italian

<p>Tender, tangy, spicy, sweet--these slow-cooker meatballs might become your new go-to dish. They cook in the crock pot for only about an hour and a half, so they're a great dinner solution on days when you don't have much time for dinner prep. Consider wearing gloves when shaping the meatballs to make cleanup a cinch. </p>

Non Vegetarian

Lean Ground Pork

Panko

Large egg lightly beaten

Finely chopped scallions,  plus more for garnish

Black pepper

Cooking spray

Plum sauce

Water

Lower Sodium Soy Sauce

Sriracha chili sauce

Minced Fresh Ginger

Rice vinegar,  plus more to taste

Gently stir together the pork, panko, egg, scallions, and pepper in a large bowl until blended. Shape the mixture into 24 (1-inch) meatballs. Place the meatballs in a 5-to 6-quart slow cooker coated with cooking spray.

step 1

Stir together the plum sauce, water, soy sauce, sriracha, and ginger in a small bowl, and pour over the meatballs. Cover and cook on high until the meatballs are firm and a thermometer inserted into 3 to 4 meatballs registers 145 degrees f, about 1 hour and 30 minutes. Transfer the meatballs to a platter with a slotted spoon, reserving the sauce mixture in the slow cooker. Cover the meatballs with aluminum foil to keep warm.

step 2

Pour the sauce mixture through a wire-mesh strainer into a large skillet, discarding the solids. Bring the sauce mixture to a boil over high, stirring occasionally. Cook, stirring occasionally, until the glaze is reduced to about 1/3 cup, about 4 minutes. Stir in the rice vinegar. Add the meatballs to the skillet, and stir to coat. Add more rice vinegar to taste.

step 3

Serve the meatballs and sauce over the hot cooked rice; garnish with the additional scallions, if desired.

step 4

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